Eggs as a Bakery Ingredient – Different ways of Using EGG in Food Products

Eggs as a Bakery Ingredient

When it comes to Bakery Industry, Eggs are among those important ingredients which can be found in baking of various products ranging from cakes to cookies and other bakery products. Defining their role in a single line and on a broader aspect; in a batter, eggs infuse structure and stability and in baked stuff they retain moisture. In short, they act as Leaving or Raising Agent in Bakery Commodities. Yet, eggs can also be used as glue and glaze in the making of some food items.

Also Read: What is Egg? Use of Egg in Food Products, Advantages, FDA Approval

Let’s have an insight of what an Egg encloses in it:

Best Nutrition Pack is another name that can be used for Eggs. If we outline the nutrition one can get through eggs these are: Protein, Calcium, Sodium, Potassium, Vitamin A, Magnesium, Iron, Vitamin D, Vitamin B-6, Vitamin B-12 and more.

On the visual side, Egg Yolk and Egg Whites are what we obtain from an egg to be used for baking purpose. Both of these can be used in three different ways – only Egg Yolk, only Egg White and combined Egg Yolk and Egg White. And so, depending on the usage method, the outcome varies from each other and from procedure to procedure as well.

Now, let’s understand how different ways of using eggs results in the bakery and food industry as well:

Method 1: Using Whole Eggs

Using a whole egg means we are going to utilise the best properties of both egg yolk and egg white. Whole eggs work as a great binding agent in bakery produces like cake, cookies and others also. In addition to this, when whole eggs are heated during the cooking process, they firm up and coagulate which results in a crucial structural support for delicate desserts and pastries. Simultaneously, eggs in baked goods make them tenderer as it creates light textures, soft breads, and delicate crumbs.

Adding to the line, eggs are used with sugar for different result. Mixing eggs with sugar helps in trapping and holding air, for example, in a cake or cookie batter. It doesn’t trap the air as good as whipped egg whites can do but still it provides enough lightness and lift to the final product. Also, sugar and egg combined together adds a humble amount of moisture and flavour to the recipe.

Also Read: Various Enzymes Used in Bakery Products – Types, History, Production

On the flip side of the coin, Yolks and whites of an egg can also be used separately in the same recipe.  And this is again a world best method to use them separately but as one. This is believed so because the egg yolks provides richness to a base or batter while the whipped egg whites do their job of lightning and leavening agents in the same procedure. Chiffon cakes and shuffles are good examples of this kind of food items.

Common recipes that use Whole Eggs:

Butter cakes, cookies, brownies, bread dough, waffles, pancakes, muffins, and pastries.

Method 2: Using Egg Yolks

Egg Yolks are a source of fat and emulsifying abilities which are naturally sheltered in it. Thus, here, fat is a kind of synonym for Egg yolks.

When Yolks are used in baking, it enhances the flavour to be extra-rich and gives the product a velvety texture as well. A unique quality of yolks is that they occupy the capability to bind liquids and fats together which create an emulsifying effect and keeps them intact. This emulsion process aids in an even distribution of liquid and fats throughout a recipe and so results in a more homogenous mix of ingredients for smooth batters, satiny custards, and creamy curds.

However, a great care is needed when heating yolks in the baking and cooking process since the proteins they contain; unfold and gel together and hence marks in a delicate situation.  Being so subtle, too much heat turns protein into too much gel, curdled and grainy form, but when warmed gently over low heat, egg yolks have a great ability to thicken products like sauces and custards. Again, their emulsifying properties enhance and thicken cream when they are cooked together.

Common recipes that often use just the Egg Yolks: Custards, pastry cream, cakes, ice cream, creme brûlée, and curds.

Method 3: Using Egg Whites

Most probably, Whipping is a general form in which Egg whites are used. These perform an entirely different role than that of Egg Yolks.

To simplify the word “Whipping” for you, whipping egg whites means incorporating millions of little air bubbles within the white to generate comparatively stable foam that we can use to make everything from a souffle to meringue. In fact, adding acidic elements like lemon juice and cream of tartar stabilizes the egg whites even more.

Also Read: Fat, Palm Oil, RPO, HVO, PUFA – Fat and Fat Substitutes used in Bakery Products

Whipped egg whites are categorized as a natural leavening agent who are put to use in something like a delicate cake or a souffle. Upon exposing them to oven heat, the air trapped in the foam starts to expand, facilitating the recipe to rise without the presence of ingredients like yeast or baking soda in it.

Just like Whole Egg combined with sugar; Egg whites alone whipped with sugar is also an appreciable combo. This incredibly stable combo is used to make meringue, which can then be baked into crunchy meringue kisses, made into billowy pavlovas, or dolloped on top of desserts like baked Alaska and even for piping purpose to make decorative stars, kisses, and toadstools.

Although, whatever the recipe may be, cautions are always there. Whipped egg whites might make you think that more is better but it is possible to overdo it. Over-whipped whites will become clumpy, grainy, and difficult to fold into your batter. Also, using too many whites in a batter can wind up making the final product dry.

Common recipes that often use just egg whites: Meringues, pavlova, chiffon cakes, macaroni, marshmallows, marshmallow fluff, and frosting.

Eggs for Our Daily Well Being:

Eggs help to Improve Performance and Lose Weight

Eggs hold a tendency to make one feel full for a longer duration of time. Reason behind this is high quality protein and a large variety of essential nutrients, with the exception of vitamin C found in eggs. Eggs with toast have a 50% higher satiety index than regular breakfast cereals. In the state of being hunger satisfied for most part of the day, people perform well at their work uninterruptedly.

Beside this, several studies have reported that starting the day with egg breakfast increases satiety in overweight people and may help with weight loss. When teamed up with whole grains (for example whole-wheat bread) and fruit or vegetables they are a complete meal which is easy to prepare, easily available and inexpensive making them a useful tool in weight-loss programmes.

Eggs can help to Iron out problems

Iron is a vital nutrient for human body as it assists various functions inside us like transferring oxygen to the organs, managing immunity, energy metabolism and more. Consequently, people with mild iron deficiency experience indistinct symptoms of tiredness, headaches and irritability.

It is here where the Egg Yolk becomes the Conqueror. Egg yolk is a great source of iron which is not easily found. This distinction is because the iron in egg yolk is in the form of Heme iron which is the most readily absorbable and usable form of iron in food. While form of iron in most supplements is not present in this perfect form and so the Egg Yolks stand out the crowd.

Eggs improve Nutrient Sufficiency of the diet

As I mentioned earlier, Best Nutrition Pack is another name for the Great Egg. The nutrient density of eggs makes them a valuable contributor to a nutritious diet. A study among egg vs. non-egg consumers revealed that the diets of the non-egg consumers were more likely to fall short of vitamins A, E and B12. Eggs contributed 10-20% of folate and 20-30% of vitamins A, E and B12 among egg consumers.

Eggs do not increase Blood Cholesterol 

The cholesterol in eggs has almost no effect on our blood cholesterol levels. In fact eating Eggs make HDL (the “good” cholesterol) goes up. In addition to this, Eating Omega-3 enriched eggs can lower blood triglycerides which are another important risk factor for heart disease. Thus, Eggs should be recognised as an inexpensive, versatile and easily digestible source of protein.

Also Read: List of Commonly Used Dough Conditioners in Bakery Products

Eggs help to Promote Brain Health and Other Organs Functions

Eggs are an excellent dietary source of choline. Choline is an essential micronutrients and is water-soluble, existing in eggs. Choline aids brain development in the foetus and newborn as well as memory function even into old age. It also helps with functioning of liver, nerve and more.

One egg per day will provide 28% of a pregnant woman’s choline requirement. Choline is intensely significant for expecting mothers and lactation when the reserves can be run down. At the same time, it is the critical period for foetal brain development and ultimate memory enhancement thus making egg diets a lifelong investment!

Eggs help to Prevent Cataracts and to Protect Eye Sight

Antioxidants, lutein and zeaxanthine all these quality things can be found in food item that is an Egg. These nutrients are our eyes best friends and keep them away from issues like cataracts, age-related lens and retinal degeneration (the leading cause of blindness in the elderly) and harmful high-energy wavelengths of light. So, E for eggs and E for Eyes which are healthy.

Eggs provide the best Quality Protein

In our body, Protein is a basic need to build new and repair old tissue. Eggs are champions at providing high quality protein. And proteins are built up through Amino acids. However, nine of these amino acids cannot be manufactured by the body and must be derived from the diet. But our complete protein food, Egg, contains enough of these nine essential amino acids to promote growth and maintain body tissue.

Also Read: Artificial Sweeteners – Food Sweeteners & Food Additives Ingredients

Egg, milk and meat (including poultry and fish) proteins are all complete proteins, but egg protein is of the highest quality, with a rating of 100. Compared to eggs, milk is rated at 93 and fish and beef at 75. One egg has approximately the same protein content as 30g cooked meat, fish or poultry. And apart from being the most versatile and best source of protein in our diet, it is also the least expensive.

Eggs can help to Protect Our Bones

Bones are ever ready to get lots of calcium and vitamin D to stay in their best. Nevertheless as we know, vitamin D is not that easily available in natural form as compared to calcium but calcium can only be indulged in our bones and body with the help of vitamin D. Again, not too much surprise, Eggs is one of the few natural food sources of vitamin D which is a sunshine vitamin. Eggs therefore play a supporting role in the prevention of osteoporosis together with dairy products, our main source of calcium.

Eggs promote Healthy Hair and Nails

Hair and Nails are much imperative as any other part of our body. This can be understood by the way the hair and nails reflect many biochemical imbalances and shortages in the body. Having an entity of sulphur – containing amino acids and the wide array of vitamins and minerals, eating eggs improve hair and nail health.


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